Kombucha may be trendy with the health-conscious crowd but its history dates back at least 2000 years, originating in the Ural Mountains region of Russia, though some claim China as its birthplace.
Whether it did originate in Russia or not, it was certainly embraced by Russians, along with their other favourite fermented drink, kvass, cultured from stale sourdough rye bread.
Once, the only way you could get kombucha was to culture it yourself, but these days there are commercially produced bottled and canned kombuchas, often with added flavourings, such as pear and ginger etc. It’s still far more economical to make your own, plus you can be certain that the all-important probiotic and prebiotic organisms are present.
LIKE KEFIR, KOMBUCHA IS PRODUCED BY A SYMBIOTIC COLONY OF BENEFICIAL BACTERIA AND YEASTS,
